Stuffed tindora curry
Stuffed ivy gourd curry
Ivy gourds stuffed with a sweet-sour peanut and coconut masala
Tindora (ivy gourd) slit and lightly fried, then stuffed with a sweet, sour and nutty masala of peanuts, coconut, tomato and spices and cooked gently until tender. A simple everyday Gujarati shaak. Serve hot with chapaties.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the filling
- 4 tbsp peanutscoarsely ground
- 2 tbsp fresh coconutfinely grated
- 2 tomatoesgrated
- 2 tbsp fresh corianderfinely chopped
- 2 tbsp coriander-cumin powder
- 1 tsp chilli powder
- ¼ tsp ground turmeric
- 2 tbsp oil
- 1 ½ tsp jaggery
- 2 tsp lemon juice
- 1 tsp saltor to taste
For the tempering
- 3 tbsp oil
- 1 tsp mustard seeds
To garnish
- 2 tbsp fresh coriander (optional)chopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Trim 1 ⅛ lb tindora (ivy gourd) and slit each one into four, three quarters of the way down, so the pieces stay joined at the base.
Step 2: Heat oil for frying and semi-fry the tindora for 2–3 minutes, until they just start to soften. Drain.
3 minStep 3: Mix 4 tbsp peanuts, 2 tbsp fresh coconut, 2 tomatoes, 2 tbsp fresh coriander, 2 tbsp coriander-cumin powder, 1 tsp chilli powder, ¼ tsp ground turmeric, 2 tbsp oil, 1 ½ tsp jaggery, 2 tsp lemon juice and 1 tsp salt and stuff into the slits.
Step 4: Heat 3 tbsp oil in a wide pan, add 1 tsp mustard seeds and let it crackle. Add the tindora and cook gently, covered, on a low heat until done.
12 minStep 5: Add any remaining filling, stir gently and cook for 5 minutes.
5 minStep 6: Garnish with 2 tbsp fresh coriander and serve hot with chapaties.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 5 g
- Carbs
- 13 g
- Fat
- 18 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stuffed tindora curry take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.